Curries, once popular mainly in India and in the UK, are gaining ground in the US as a favorite staple food – probably because of their notable versatility. The creamy curry recipe we have here is designed for mussels, but it works equally well with shrimp, clams, crayfish, or the day’s catch. And if you’re hesitant to give this fish dish a try because you’ve never been a fan of curries, take comfort in the fact that our mussels in creamy curry sauce recipe has been uniformly popular among those people who don’t typically like curries. So try it, and then tell us what you think in the comments.
- 1/2 c. minced shallots
- 2 tbsp. minced garlic
- 1.5 c. dry white wine or cooking wine
- 1 c. heavy cream
- 2 tsp. curry powder
- Dash of hot pepper flakes (optional)
- 32 fresh mussels, cleaned and debearded
- 1/4 c. butter
- 1/4 c. fresh minced parsley
- 1/4 c. finely chopped green onions
1. Cook shallots and garlic in wine over medium heat in a large saucepan until both are translucent and tender.
2. Stir in the cream, curry powder, and hot pepper flakes, then add the mussels to the cooking pot.
3. Cover to let the mussels steam until the shells open. Remove the cooked mussels with a slotted spoon and transfer them to a bowl, discarding any mussels that have not opened.
4. Whisk the butter into the sauce until fully incorporated, then turn the heat off and stir in the parsley and green onions.
5. Serve the clams and sauce immediately over freshly cooked rice.
Stews are usually considered a winter food, but the lightness of fish can turn stew into a dinnertime staple all year long. Fish stew is hearty food, but fresh – especially when you’re able to use tomatoes and herbs you’ve grown yourself paired with the day’s catch. Our fish stew – jokingly named Not Your Mama’s Fish Stew because we think she’ll love it as much as we do – serves four and is simple to prepare, even after a long day out on the water.
- 6 tbsp. extra virgin olive oil
- 1 c. finely chopped onions
- 2 large garlic cloves, sliced thin
- 2/3 c. fresh parsley, chopped fine
- 1 c. fresh chopped tomato
- 2 tsp. of tomato paste
- 2 tsp. creole seasoning
- 1 tsp. salt
- 8 oz. of clam juice, fish stock, or veggie stock
- 2/3 c. dry white wine
- 1 1/2 lb. mild white fish fillets cut into 2-inch pieces
Heat the olive oil in a large pot over a medium flame until it shimmers. Add onion and garlic, and sauté for four minutes. Add the parsley and sauté another two minutes. Next, add the tomato, tomato paste, and seasonings, and cook until the flesh of the tomato has gone soft.
Pour in the clam juice and wine, and bring to temperature. Add the fish and cook until just cooked through, which should take less than 10 minutes. Serve in bowls with warm, crusty bread on the side and a fresh spring mix salad.
We love fish cooked simply in ways that highlight the flavor of the fish itself, but sometimes we have a craving for a dish that’s more complex. That’s when we go trawling – see what we did there? – for fish recipes with flair, like this tilapia curry recipe that’s just exotic enough to appeal to a more refined palette.
- 2 tsp. sesame oil, divided
- 2.5 tsp. minced ginger
- 2 cloves garlic, minced
- 1 c. red or yellow bell pepper, finely chopped
- 1 c. green onion (scallions), chopped
- 1.5 tsp. curry powder
- 2 tsp. red curry paste
- .5 tsp. freshly ground cumin
- 4 tsp. soy sauce – low sodium, if desired
- 1 tbsp. brown sugar
- 1 (14 ounce) can coconut milk
- 2 tbsp. fresh cilantro, chopped
- 4 (6 oz.) tilapia fillets
- 4 c. cooked basmati rice, hot
- 1 lime, cut into 4 wedges
Preheat your oven’s broiler – or you prefer, fire up the grill. Heat half of the sesame oil in a large nonstick pan over a medium flame. Cook garlic and ginger for one minute.
Add the onions and peppers, and cook for an additional minute. Once peppers and onions are just tender, stir in the curry powder, curry paste, and cumin. Cook one more minute.
Stir in the soy sauce, sugar, and coconut milk, then bring to a gentle simmer. Be careful not to boil the curry! Finally, remove the curry mixture from the heat and stir in the fresh cilantro.
Brush the tilapia filets with the remaining sesame oil and broil (or grill) in a baking sheet or aluminum foil for seven minutes or until the fish flakes easily and is cooked through.
To plate, place each filet on a generous scoop of rice and spoon sauce over the fish. Garnish with a lime wedge and serve piping hot.
This is one of those fish recipes that people immediately assume must be complicated – with a name like ‘croquettes,’ how simple could it be? We’re here to tell you that it’s incredibly simple. You could easily throw this fish recipe together on a weeknight with ingredients you already have in your pantry and fridge.
2 fillets canned salmon (equal to 12 oz.), flaked
- 2 eggs, beaten
- 2 tbsp. green onions, diced finely
- 1 shallot, diced finely
- 3 tbsp. Old Bay seasoning
- 1 tsp. dried dill
- Salt and pepper
- 1/2 c. unseasoned bread crumbs
- Vegetable oil sufficient for frying
Over a medium flame, heat oil in a deep skillet. Whisk breadcrumbs and seasonings until mixed. Combine canned salmon, egg, green onion, shallot, and half of the seasoned bread crumbs. Form the resultant mixture into firm patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side, then drain. Serve with tartar sauce, ketchup, or a lemon dill aioli. Yields four servings.
For the salmon:
4 medium skinless salmon fillets
1 tbsp. melted butter
For the salad:
1 garlic clove, minced
1 1/2 tsp. granulated sugar
1/4 tsp. salt
1 tsp. ground black pepper
1/4 c. olive oil
1 large fennel bulb
4 c. baby greens
1/2 c. slivered almonds, toasted
- With a microplane or grater, zest and then juice the citrus for the salmon. Combine the zests, and set aside. (The juice will be used in the salad dressing.)
- Preheat your barbecue to medium-hot. Brush salmon with melted butter, and place fish butter-side down for about 5 minutes or until grill marks appear. Turn salmon, and grill for another 5 minutes or until fish is flaky.
- Remove salmon from the barbecue and sprinkle each fillet with a pinch of zest. Serve hot or cool in refrigerator.
- To prepare the salad, combine the reserved juices with garlic, sugar, salt, and pepper. Add olive oil, whisk, and set aside.
- Section oranges. Cut green fronds from fennel and discard, then cut remaining bulb in half. Core the bulb, then finely slice using a mandolin or food processor.
- Toss orange sections, fennel, and salad greens with dressing. Place the salmon on the salad and garnish with almonds.
Fish cakes… what could be more traditional? Long a Friday staple, fish cakes are a great way for frugal minded families to stretch a food budget – especially if they’re cooking up fish cakes with fish they caught themselves. This fish cake recipe serves four and embraces the traditional. If you’re looking for an updated fish cake recipe with fusion flavor, look elsewhere. If you want a good, honest fish cake that reminds you of Fridays when you were a kid, this is the recipe for you.
- 1 pound fresh or smoked white fleshed fish like cod or haddock, skinned, deboned, and cut into chunks
- 1 lemon wedge
- 1 bay leaf
- 1/4 c. fresh parsley sprigs
- 2 tbsp. butter
- 1 onion, diced
- 2 c. mashed potatoes
- 2 tbsp. chopped fresh parsley
- Freshly ground black pepper and salt, to taste
- Quick cook oatmeal, for coating
- Oil sufficient for frying
1. Put the fish in a pan with just enough water to cover it, along with the bay leaf, lemon wedge, and sprigs of parsley. Slowly bring everything to a gentle boil, and then immediately reduce to a simmer. Let everything simmer for about 5 minutes until the fish is tender, then use a colander to drain off the liquid.
2. Place the fish in a non-stick baking pan and let it cool until it can be handled safely. Flake the fish, discarding any skin or bones that remain. Set aside.
3. Melt the butter in a large saucepan. Cook the onions slowly until soft and just translucent – do not let the onions brown. Remove the pan from the heat, and add the flaked fish, potatoes, and parsley. Season with salt and pepper while folding the ingredients together.
4. Spread the oatmeal onto a flat surface. Divide the fish mixture into eight equal portions, and form each portion into a round 3/4 inch cake. Coat the fish cakes evenly with oatmeal, making sure every side is well-coated.
5. Heat two inches of oil in a heavy pan until the surface of the oil looks wavy. Fry the fishcakes in batches. They are done when cooked through and golden brown on both sides. Drain on paper towels or newspaper. Serve your fish cakes with malt vinegar, tartar sauce, lemon wedges, or ketchup.
Though often associated with the summertime, grilled fish is amazing all year round. When paired with zesty fruit and spices, basic grilled fish takes on a whole new dimension. So refreshing! So warm! When you try this simple fish recipe, you’ll imagine that you’re back in August, dining on the deck of your favorite Caribbean restaurant. Enjoy!
- 2 c. cubed fresh pineapple2 green onions, diced
- 1/4 c. finely chopped green pepper
- 1/4 c. minced fresh cilantro
- 4 tsp. plus 2 tbsp. lime juice, divided
- 1/8 tsp. plus 1/4 tsp. salt, divided
- A dash of cayenne pepper
- 1 tbsp. olive oil
- 8 4 oz. tilapia fillets
- 1/8 tsp. white pepper
- Cooking oil
1. In a small bowl, toss the pineapple, green onions, green pepper, cilantro, lime juice, salt, and cayenne pepper. Chill until you’re ready to serve.
2. Combine olive oil and the remaining lime juice, then drizzle over the tilapia filets. Sprinkle filets with the remaining salt and white pepper.
3. Moisten a paper towel with the cooking oil and use tongs to coat the grill rack. Grill the tilapia, uncovered, over medium heat for three minutes on each side until the fish is flakey.
4. Plate the tilapia and cover halfway with the chilled salsa.
Alternate cooking method: Broil tilapia four inches from the flame for three minutes, then flip and broil for another three minutes until the flesh flakes easily with a fork.